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+ servings

Tomato, Cucumber and Avocado Baguette

Course Lunch
Cuisine American
Keyword avocado, baguette, cucumbers, tomatoes, vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 6 servings
Calories 478kcal


  • 6 slice whole wheat baguette
  • 3 tablespoon lemon juice
  • 1 tablespoon black pepper, ground
  • 1/8 teaspoon hot sauce
  • 4 tablespoon olive oil
  • 4 ounce goat cheese
  • 4 medium avocado
  • 2 medium tomato, red
  • 1 medium cucumber


  • Cut 6 small baguettes into 12 halves. Toast lightly.  Put 1 tablespoon of fresh lemon juice, 1 tablespoon cracked black pepper, and salt to taste into a bowl; stir well. While whisking constantly, drizzle in olive oil to form a dressing; set aside. Put goat cheese, remaining 2 tablespoon of lemon juice, 1/8 teaspoon finely ground black pepper, the flesh from the avocados,  and a few dashes of Tabasco into a bowl. Lightly mash with a fork; season with salt to taste.
  • Divide avocado mixture between the 12 baguette halves and spread to cover each. Transfer baguettes to baking sheet and broil until just warmed through, 1–2 minutes. Top the baguette halves with tomato and cucumber slices, in any arrangement you wish. Drizzle some of the cracked pepper dressing onto each. Serve immediately.


Calories: 478kcal | Carbohydrates: 40g | Protein: 11g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 282mg | Fiber: 12g | Sugar: 3g